|By Bakerboy (Bakerboy) on Saturday, September 16, 2000 - 10:32 pm: Edit|
Hi there, I made Banana Bread out of one of my old textbooks, and I used this type of flour instead of regular pastry flour because I couldn't find it in the store...NASTY!!. Tastes like Multi-Grain Bananna Bread!!. Oh, well, I will use a homemakers recipe next time...More food for the birds!!
|By Ramodeo (Ramodeo) on Sunday, September 17, 2000 - 06:02 pm: Edit|
What did you expect "whole grain pastry flour" to be? It's the whole grain, so it includes the germ and bran as well as the starchy "white flour" portion of the grain. Of course it tastes different.
If it really tasted nasty, then it might have been rancid flour. The presence of the germ and the oils it contains can make whole grain flours go rancid very quickly, especially if stored improperly. They should only be purchased from a retailer whom you know has a high turnover of product. If you've never tasted bread made from freshly ground whole grain flour, you should. It is delicious and a whole different animal than stale and/or rancid product.
|By Rubble (Rubble) on Monday, September 18, 2000 - 12:52 pm: Edit|
Bakerboy - I had the same experience about a year ago with whole grain pastry four (I think it was Arrowhead brand). Anyway, I used it to make some cherry muffins. They tasted awful. Even thebirds and squirrels took a pass on them.
For me, whole grain pastry flour works well with for savory pie and tart crusts -- but little else. Perhaps cutting in a lighter flour would give it a better texture...?
|By Bakerboy (Bakerboy) on Monday, September 18, 2000 - 11:43 pm: Edit|
Yes, Arrowhead was the brand I used also. I think I will use a homemakers receipe for banana bread next time. It didn't taste that awful. My Girlfriend liked it. It just didn't taste sweet like banana bread. It tasted more like a regular whole grain bread, just with banana flavor to it, and a multi-grain like texture.